JAPTRAP PASTRY

I have no idea where the name originated from, all I know is that it is excellent when you do not want to make a pastry. It's like a cobbler type topping. I use this when I make steak and kidney pie. Whatever you use it for, make sure that you do make it with sufficient gravy as the pastry tends to soak it up. Yummy!!!!

• ¾ cup flour
• Salt
• ½ cup milk
• ¼ cup oil
• 2t baking powder
• 1 egg

Sift dry ingredients, add rest of ingredients and mix well. Pour over cooked meat mixture, bake at 200oC for about ½ hour. Grated cheese may also be added.